 |
Kahlil Arnold along with his mother, Rose Arnold, operates Arnold’s Country Kitchen, the meat-and-three landmark in Nashville. |
 |
Matt Bolus earned his chops in Nashville and Charleston kitchens before opening Nashville’s The 404 Kitchen in a former shipping container. |
 |
Carey Bringle, better known as the Peg Leg Porker, is a Nashville native with deep family roots in Tennessee barbecue. |
 |
Sean Brock’s reputation for exploring and preserving the roots of Southern food is matched by the fame of his intricately beautiful vegetable tattoos. |
 |
After a thirteen-year tenure at the Hermitage Hotel’s Capitol Grille, chef Tyler Brown has begun a new venture at Southall in Franklin, Tennessee. |
 |
Maneet Chauhan combines Indian and Southern fare at her Chauhan Ale & Masala House—and you might have seen her telling it straight on Chopped. |
 |
Peter Cooper, one of the nation’s most respected music journalists, is museum editor at the Country Music Hall of Fame and Museum. |
 |
David Dark is the critically acclaimed author of several books about spirituality and religion, including Life’s Too Short To Prentend You’re Not Religious. |
 |
Timothy C. Davis is a writer and Nashville resident who knows his hot chicken: He published The Hot Chicken Cookbook in 2015. |
 |
Lisa Donovan’s life was altered at age twelve by a Viennese chocolate truffle, and she’s been baking and writing about it ever since. |
 |
David Ewing, a Nashville-born attorney, has served on the board of over twenty civic organizations and businesses and is a collector of local African American history and culture. |
 |
Frye Gaillard is the author of 19 works of non-fiction, including Cradle of Freedom: Alabama and the Movement That Changed America. |
 |
Steve Haruch is a writer who regularly contributes to The New York Times and The Guardian. |
 |
Hamid Hasan, a Kurdistani-American and Nashvillian for more than 20 years, has been the proprietor of House of Kabob since 2000. |
 |
Songwriter Pamela Jackson draws inspiration from Carole King and Loretta Lynn, with a voice that’s been called “country as grits or soulful as fatback, depending on what the song calls for.” |
 |
Poet TJ Jarrett is software developer born in Nashville to a pastor and a professor, and after years of wandering, she has returned to her hometown. Her second collection of poetry, Zion, won the Crab Orchard Open Competition. |
 |
André Prince Jeffries owns Prince’s Hot Chicken Shack, which was named a James Beard America’s Classic in 2013. |
 |
Jennifer Justus is the author of Nashville Eats and the co-founder of Dirty Pages, a recipe storytelling project. |
 |
Jonathan Kauffman writes about food and culture for the San Francisco Chronicle—profiling chefs, tracking culinary trends, and examining the impact of technology on the way we eat. |
 |
Philip Krajeck’s love of food began during his childhood in Belgium; today he earns national recognition for his seasonal menu and outstanding pastas at Rolf and Daughters. |
 |
Andrew Little moved from Pennsylvania Dutch country to Nashville to open Josephine, where he makes a mean corn fritter. |
 |
Pat Martin, the proprietor of Martin’s Bar-B-Q Joint, used to sneak off his college campus after curfew to shovel coals at a barbecue spot in Henderson, Tennessee. |
 |
Jim Myers, whose writing has appeared in Bon Appétit, and Garden and Gun, writes about food for The Tennessean. |
 |
Andy Nelson and Charlie Nelson worked together to revive their great-great-great grandfather’s pre-Prohibition Nelson’s Green Brier Distillery. |
 |
Davis Raines has been writing songs in Nashville for over twenty years for artists like Kenny Rogers, Pam Tillis, Kellie Pickler, and Pat Green. |
 |
Karla Ruiz, who grew up in Mexico watching her grandmother cook, sells her tamales and empanadas as a caterer in Nashville. |
 |
Renata Soto is a co-founder of Conexión Américas and a tireless advocate for the diverse communities of Music City. |
 |
Bryan Lee Weaver, executive chef at Nashville’s Butcher and Bee, started his culinary career in a Mexican restaurant in Colorado at just 14 years old. |
 |
Tandy Wilson of City House in Nashville gravitates toward “delicious, blue-collar cooking,” and refuses to serve anything in even-numbered quantities. |
 |
Karl Worley and his wife, Sarah, founded Biscuit Love Truck in 2012 and settled into a brick-and-mortar location in 2015 to spread even more…you guessed it. |
 |
Sophia Vaughn, a master of hot-water cornbread, is the second-generation proprietor of Silver Sands Soul Food in Nashville. |
